Chicken Wings with Momofuku Octo Vinaigrette
The recipe for the Octo Vinaigrette (all of the ingredients minus the wings) is straight from book. Really take the time to chop the garlic and ginger finely and evenly. Don’t buy the jarred, paste or puree ginger and garlic, just go for the real stuff. Also make sure you use a good quality light soy sauce. I like using low-sodium version. If all you can find is regular soy sauce, I’d recommend cutting the soy sauce to 3 tablespoons and adding 1 tablespoon of water. If you love fresh cilantro, you can add 1 tablespoon of minced fresh cilantro to the vinaigrette as well. You can use any type of chili pepper you want (or omit) and I’ve used small, skinny bird’s eye chili with the seeds discarded. Feel free to use jalapeno, serrano or even the big banana chili peppers for less heat.
Instead of frying the wings, I like baking them instead as it’s easier and less messy. I dare not mention “baking is healthier too!” as wings are fattening no matter how you cook ‘em. I buy the chicken wings whole, cut them apart and freeze the tips for stock.
3 pounds chicken wings, tips saved for another use
2 tablespoons finely chopped garlic
2 tablespoons chopped peeled fresh ginger
1/4 teaspoon finely chopped fresh chili pepper
1/4 cup rice wine vinegar
1/4 cup light soy sauce
2 tablespoons canola, vegetable or grapeseed oil
1/4 teaspoon Asian sesame oil
1 1/2 tablespoons sugar
freshly ground black pepper
- Preheat oven to 425F. Line a baking pan with parchment paper (or spray the pan with cooking spray). Place the chicken wings on the parchment paper in single layer. Bake for 20-25 minutes, turning the chicken wings over halfway during cooking process.
- While chicken is baking, make the vinaigrette. Combine together the remaining ingredients in a large bowl (large enough to fit all of the wings)
- Toss the chicken wings in the vinaigrette to coat.